Southern Style Smoky Greens

1 bunch Collard Greens

1 bunch Kale (any variety)

1 Tablespoon olive oil

1 yellow Onion

2 medium Carrots

2 stalks Celery

8 cups Vegetable Broth

2 Tablespoons Brown Sugar

4 teaspoons White Wine Vinegar

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 teaspoon Liquid Smoke

1 cup cooked Hominy (optional)

Thoroughly wash Collards and Kale and remove leaves from thick woody stems.  Rough chop leaves into large bite size peices.  Set aside.  Dice onion, celery and carrots into 1/8 inch chunks.  Set aside.  Place a large stock pot over medium low heat and add oil.  Add carrots, celery and onion and saute until translucent, stirring occasionally so it does not burn.  

Add greens, vinegar, liquid smoke, salt and pepper and stir to combine.  Add hominy (if using) and add broth slowly.   Give it another stir.  Turn heat to lowest setting and allow to cook covered for 2 to 6 hours, stirring occasionally.  Taste test for seasoning level.  If you prefer your greens sweeter, add another pinch of brown sugar.  Serve immediately and refrigerate unused portion in a tightly closed glass vessel.  Enjoy within 5 days of preparation or freeze unused portion for up to 3 months.